Curried Chicken And Bow Tie Pasta Salad

Recipe Ingredients

3 lbs	1362g / 48oz	Chicken
		Poaching Ingredients
6		Peppercorns
1		Bay leaf
1		Parsley stalk
1 section		Fresh thyme
1		Onion
1		Carrot
1		Celery stalk
		Green pepper - finely shredded
		Red pepper - finely shredded
		Yellow pepper - finely shredded
8 oz	227g	Bow tie pasta - cooked
1		Salt
1		Pepper
		Curry Flavouring
1		Onion finely diced (small)
2 teaspoons	10ml	Vegetable oil
1 tablespoon	15ml	Curry powder
1/2 cup	118ml	White wine
2 tablespoons	30ml	Water
		Curry Mayonnaise
1 1/2 cups	355ml	Mayonnaise
2 tablespoons	30ml	Warm water
3 tablespoons	45ml	Curry flavoring - (above)
1		Pepper
1		Salt

Recipe Instructions

Poach chicken by placing in a large pot with enough cold water to barely cover. Add peppercorns, bay leaf, parsley, thyme and one each: onion, carrot and celery cut into quarters. Bring to a bare boil with lid on; reduce heat to low and simmer for 50 minutes. Cool in poaching liquid, then drain, skin and shred. To make curry flavouring, soften diced onion in hot oil, then add curry powder and cook over medium-high heat for a further 3 minutes. Add wine and water. Boil rapidly until reduced to about 3 tablespoons. Strain and let cool. Prepare curry mayonnaise by combining all ingredients until smooth. Place peppers in a large bowl (reserving a little for garnish), with chicken, pasta, salt, pepper and curry mayonnaise. Mix gently until well- coated. If mayonnaise mixture is too thick, add warm water gradually until a smooth consistency is attained. Place a portion of salad on bed of spinach and sprinkle reserved peppers on top. Assemble just before serving, as the mayonnaise quickly loses its fresh look.

Source:
Quick, Healthy, And Delicious Cooking

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